MEXICAN COLD AVOCADO & BUTTERMILK SOUP
Make and share this Mexican Cold Avocado & Buttermilk Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the onions in a blender or processor and add 1 cup of the puree as fine as possible.
- Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish.
- Puree again, adding broth as necessary.
- Transfer the soup to a large bowl.
- Add any remaining broth the buttermilk to the blender and whirl briefly to pick as much avocado as possible.
- Add to the soup, along with the extract and sugar, if desired.
- Both of these rather surprising ingredients enhance avocado when used in tiny amounts.
- Stir well, taste and adjust the salt.
- The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving.
- It should be cold but not icy.
- Peel the remaining half avocado cut into very thin slices.
- Divide soup-among six serving bowls and top with the sliced avocado, and coriander.
- Serve accompanied by the tortilla chips.
Nutrition Facts : Calories 206.5, Fat 15.9, SaturatedFat 2.6, Cholesterol 2.5, Sodium 389.9, Carbohydrate 13.1, Fiber 7, Sugar 4.4, Protein 6.2
CHILLED AVOCADO SOUP
Steps:
- Scrape avocados from skin into processor. Add buttermilk and yogurt; purée until smooth. Mix in lime juice, jalepeño and chili powder. With machine running, blend in 1/2 cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.)
- Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion.
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